Norman teurgoule or terrine of oven-baked rice pudding.
This very popular dessert in the villages of Lower Normandy, especially during village festivals, was once cooked in the baker's oven.
It is also called terrinée - from the name of the glazed earthenware terrine (specially designed for this purpose) where it cooks - as teurgoule, a name that derives from goule, that is to say gueule (mouth), teurgoule meaning more precisely… twist the ghoul because, for gluttony, we hurried to eat it while it was still very hot out of the oven and we made facial expressions while burning ourselves. It is also sometimes given the name of stuffer-ghoul.
Traditionally flavored with cinnamon, it is a rice pudding that cooks for a very long time (4 to 5 hours) in a very low oven, so that the grains of rice are almost no longer identifiable.
Rice and cinnamon are not typical Norman ingredients but it is said that they were part of the booty captured in the 17th century by Norman corsairs on Spanish galleons coming from the New World.
